| 1. |
|
|
| 2. |
- Lövestam, Elin, 1983-, et al.
(författare)
-
Kritisk dietetik : självreflektion, ödmjukhet och dialog
- 2018
-
Ingår i: DietistAktuellt. - Bjuv. ; XXVII:2, s. 46-48
-
Tidskriftsartikel (populärvet., debatt m.m.)abstract
- Tack vare medel från Vetenskapsrådet och Letterstedtska föreningen anordnade vi den 25 augusti konferensen ”The 1st Scandinavian Critical Dietetics Conference”, som syftade till att introducera ämnet kritisk dietetik i Sverige. I Dietistaktuellt nr 6 2017 skriver redaktören Magnus Forslin en personlig reflektion på åtta sidor där han angriper konferensen och de diskussioner som fördes där. Tonen i texten – kombinerat med associationer till bl a förintelseförnekelse och stalinism samt hånfulla illustrationer – inbjuder tyvärr inte till dialog. Istället för att ge oss in i en debatt på de premisserna tar vi tillfället i akt att kort och koncist lyfta några punkter om kritisk dietetik som vi gärna förtydligar. Då många av de antaganden och insinuationer som görs i artikeln saknar grund vill vi också bjuda in Dietistaktuellts läsare att själva ta del av konferensens presentationer, vilka ligger öppet på Institutionen för kostvetenskap, Uppsala Universitets webbplats.
|
|
| 3. |
- Neuman, Nicklas, 1987-
(författare)
-
An imagined culinary community : Stories of morality and masculinity in “Sweden – the new culinary nation”
- 2018
-
Ingår i: Scandinavian Journal of Hospitality and Tourism. - : Routledge. - 1502-2250 .- 1502-2269. ; 18:2, s. 149-162
-
Tidskriftsartikel (refereegranskat)abstract
- This study aims to explore the promotion of Swedish culinary excellence. While previous studies have mainly focused on how cuisine is used to construct the nation, this paper has turned the analysis around. Thus, it critically examines how pre-established assumptions about the nation serve as a resource to promote food. The data are based on texts and images from organisations promoting Sweden and Swedish food as well as on field notes from three observations of food fairs and one observation of the chef competition Bocuse d’Or Europe 2014. First, the paper argues that in their promotion of Swedish culinary excellence the food and hospitality industry actors draw on notions of morality, namely inclusivity for all and assumed ethical responsibilities for the environment and non-human animals. Second, the paper contends that the spearheads of culinary excellence were mostly a homogeneous group of urban, male chefs and the top restaurants. Male celebrity chefs were represented not only as “progressive” and “laid-back” guys but also as competitive and success-driven entrepreneurs.
|
|
| 4. |
- Neuman, Nicklas, 1987-, et al.
(författare)
-
Aspects of Food, Nutrition, and Health in Sweden
- 2018. - 1
-
Ingår i: Nutritional and Health Aspects of Traditional and Ethnic Foods of Nordic Countries. - Amsterdam : Elsevier. - 9780128094167 - 9780128094563 ; , s. 73-97
-
Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- This chapter outlines aspects of food consumption, nutrition, and health in Sweden. It starts out with a brief contextualization of the contemporary conditions of food and nutrition in the country and is followed by a presentation of results and comparisons between the few large-scale dietary surveys. The chapter then discusses the survey results in more detail, with a sociological view on dietary habits in relation to sociodemographics. The subsequent section consists of discussions about the country’s (and the whole planet’s) most recent dietary concerns that are becoming just as important as that of public health: food consumption and climate change. The final section of the chapter then provides some concluding remarks about the prospects of public health nutrition in relation to climate change in Sweden.
|
|
| 5. |
- Neuman, Nicklas, 1987-, et al.
(författare)
-
Nordic cuisine but national identities : “The New Nordic Cuisine” and the gastronationalist projects of Denmark and Sweden
- 2018
-
Ingår i: Anthropology of Food. - 1609-9168. ; :13
-
Tidskriftsartikel (refereegranskat)abstract
- This article is a cross-national comparison of how food is promoted on tourism websites offering information about Denmark and Sweden – two countries with big national projects targeting the promotion of culinary excellence, following the initiation of “New Nordic Cuisine” (NNC) in 2004. The aim is to study similarities and differences in the projects of these two countries, both quantitatively and qualitatively. 21 out of 33 (approx. 64%) Danish texts referred to a shared Nordic culinary identity, whereas this was only the case in five out 51 (approx. 10%) of the Swedish texts. Moreover, the qualitative analysis also revealed that “Nordic” cuisine was almost interchangeably connected to Danish cuisine, while in Sweden NNC was more peripheral and culinary excellence was construed as specifically Swedish. We thus criticise the generally accepted idea that NNC is a post-national food movement, seeing it instead as a means to achieve different gastronationalist ends for these two Nordic countries.
|
|
| 6. |
- Neuman, Nicklas, et al.
(författare)
-
Nordic Cuisine but National Identities: “New Nordic Cuisine” and the gastronationalist projects of Denmark and Sweden : [Cuisine scandinave mais identités nationales: la Nouvelle Cuisine Scandinave et les projets gastronationalistes du Danemark et de la Suède]
- 2018
-
Ingår i: Anthropology of Food. - : Isabelle Téchoueyres, Matthieu Duboys de Labarre. - 1609-9168. ; :13
-
Tidskriftsartikel (refereegranskat)abstract
- This article is a cross-national comparison of how food is promoted on tourism websites offering information about Denmark and Sweden – two countries with big national projects targeting the promotion of culinary excellence, following the initiation of “New Nordic Cuisine” (NNC) in 2004. The aim is to study similarities and differences in the projects of these two countries, both quantitatively and qualitatively. 21 out of 33 (approx. 64%) Danish texts referred to a shared Nordic culinary identity, whereas this was only the case in five out of 51 (approx. 10%) of the Swedish texts. Moreover, the qualitative analysis also revealed that “Nordic” cuisine was almost interchangeably connected to Danish cuisine, while in Sweden NNC was more peripheral and culinary excellence was construed as specifically Swedish. We thus criticise the generally accepted idea that NNC is a post-national food movement, seeing it instead as a means to achieve different gastronationalist ends for these two Nordic countries.
|
|
| 7. |
- Neuman, Nicklas, 1987-, et al.
(författare)
-
Toward a critical dietetics in the Nordic countries
- 2018
-
Ingår i: Journal of Critical Dietetics. - 1923-1237. ; 4:1, s. 5-14
-
Tidskriftsartikel (refereegranskat)abstract
- Whereas Critical Dietetics is still primarily centered in the Anglo-American countries, the movement is expanding internationally and has recently come to develop in the Nordic countries as well. On the 25th of August 2017, the first conference for Critical Dietetics in Scandinavia was held at Uppsala University, Sweden, and, following this, a network has been established: The Nordic Network for Critical Dietetics (NNCD). This paper is yet another step in this internationalization of Critical Dietetics. We discuss why we think that the Nordic countries have great potential to develop Critical Dietetics into an influential part of the future development of this promising international movement. We then explore three areas of controversy from a Nordic context that we see as touching upon, or being relevant for, Critical Dietetics. These are thematized as 1) challenges to individualism and cognitivism in behavioral change policies, 2) working against body weight and “bad lifestyles” stigmatization, and 3) trust and recognition: challenges to the professions. Each area is illustrated by a few examples of Nordic research and current public debates and campaigns from Sweden. The main argument is that the Nordic region already has a soil in which seeds of Critical Dietetics have been sown; it is time for them to grow.
|
|
